The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.

A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

Compositions comprising vitamin E, vitamin C, and white tea extract for treating cutaneous signs of aging are disclosed. The compositions reduce signs of wrinkles and improve other skin conditions, such as increased skin elasticity and skin softness. Moreover, the prevention or treatment of unhealthy skin, such as aged skin or skin overexposed to sunlight, may advantageously be accomplished by the administration of the compositions of the present invention The compositions includes the combination of a number of different components, which interact to provide the desired improvements to the skin Further advantageous ingredients of the compositions may comprise, naturally occurring antioxidants extracted from e g grape seeds and tomato, an extract comprising glycosaminoglycans, a transition metal component in an amount effective to bind collagen and elastic fibers and thicken skin, and a catechin-based component present in an amount sufficient to inhibit the presence of anti-collagen enzyme in the skin.

Compositions comprising vitamin E, vitamin C, and white tea extract for treating cutaneous signs of aging are disclosed. The compositions reduce signs of wrinkles and improve other skin conditions, such as increased skin elasticity and skin softness. Moreover, the prevention or treatment of unhealthy skin, such as aged skin or skin overexposed to sunlight, may advantageously be accomplished by the administration of the compositions of the present invention The compositions includes the combination of a number of different components, which interact to provide the desired improvements to the skin Further advantageous ingredients of the compositions may comprise, naturally occurring antioxidants extracted from e g grape seeds and tomato, an extract comprising glycosaminoglycans, a transition metal component in an amount effective to bind collagen and elastic fibers and thicken skin, and a catechin-based component present in an amount sufficient to inhibit the presence of anti-collagen enzyme in the skin.

Provided are a method of preparing a hydrolysate of soy protein concentrate, a hydrolysate of soy protein concentrate prepared by the above method, and a feed composition including the hydrolysate.